Beyond the rough and thick exterior of the fruit lies a white bread-like substance that encases each precious cacao bean.

The chocolate, developed at Zurich’s prestigious Federal Institute of Technology by scientist Kim Mishra and his team includes the cocoa fruit pulp, the juice, and the husk, or endocarp.

Lots of exciting fruits are grown in Costa Rica, from one that tastes like a brownie to lemon meringue pie in fruit form.

Theobroma cacao is a tree that grows cacao ... The inside of the berry-like fruit has white pulp and one to four seeds. Pick them off the trunk to eat raw or use them to make jam, wine, juice ...

Grows naturally in humid, tropical forests and is native to Mexico, Central America and northern South America The fruit - the cocoa pod - contains seeds surrounded by a white pulp. When the seeds ...

Theobroma cacao is a tree that grows cacao ... The inside of the berry-like fruit has white pulp and one to four seeds. Pick them off the trunk to eat raw or use them to make jam, wine, juice ...